Package for microwave cooking

Abstract

A microwavable package may include one or more microwave-absorbing regions, microwave-shielding regions, and / or embossed regions designed to enhance microwave cooking of food products including raw meat, poultry, and fish as well as breaded, battered, and dough containing items. Microwave-absorbing regions (i.e., solid susceptors) may promote thermal cooking, browning, and / or crisping of food products. Microwave-shielding regions (i.e., patterned susceptors) may promote uniform cooking and inhibit overcooking of food products. A patterned susceptor may be a conductive grid or a grid of conductive or non-conductive shapes (e.g., squares, triangles, circles). In an embodiment, solid susceptors and patterned susceptors may be formed from a common thin metal film on a common polymer barrier layer and laminated to a common structural backing layer. An embossed region of a microwavable package may promote crisping of a food product by allowing air to circulate between the food product and an interior surface of the microwavable package.

Description

[0001] 1. Field of the Invention[0002] The present invention generally relates to microwavable packages. In particular, the present invention relates to packages for use in microwave cooking of food products, including raw meat, poultry, and fish; and battered, breaded, and dough-containing items. Microwave-absorbing regions and microwave-shielding regions of the packages are designed to achieve crisping, browning, and / or uniform cooking of various food products.[0003] 2. Description of Related Art[0004] Microwave cooking offers a quick, energy-efficient alternative to conventional oven or stove-top cooking. For certain food types, however, a desired outcome may be difficult to achieve with microwave cooking. Microwave cooking of food products, including meat and / or battered, breaded, or dough-containing items (e.g., pastries, pizza, sandwiches, breaded chicken pieces, batter-coated fish products, whole chickens, beef or pork roasts, steaks), may result in overcooked, undercooked, d...

AI Technical Summary

Problems solved by technology

For certain food types, however, a desired outcome may be difficult to achieve with microwave cooking.

Microwave cooking of food products, including meat and / or battered, breaded, or dough-containing items (e.g., pastries, pizza, sandwiches, breaded chicken pieces, batter-coated fish products, whole chickens, beef or pork roasts, steaks), may result in overcooked, undercooked, dry, and / or soggy regions of the product.

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